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Cambodia – Topaz Restaurants

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      A symbol of French culinary brilliance ” While Topaz proudly embodies the sophistication of French gastronomy, its heart beats with the warmth of Cambodian hospitality ” For nearly 30 years, Topaz has been a symbol of French culinary brilliance in Phnom Penh’s lively core. Its journey, deeply rooted in tradition yet always embracing innovation, now unfolds in two exquisite settings. Proudly standing among the elite, owner Arnaud Darc and his teams ensure an unparalleled dining experience that celebrates the rich tapestry of dynamic Phnom Penh, whether through Topaz Norodom‘s sophistication or Topaz TheCommune‘s contemporary flair. Arnaud first arrived in Cambodia in 1994 on an internship as a Cost Controller for Sofitel Cambodiana. He served with the Accor group for three years before taking a leap and moving on to his own ventures, including co-founding Topaz in 1997. Commenting on how the restaurant has remained the beacon of French culinary brilliance, Arnaud Darc, who is a Chargé de Missions in the Bailliage of Cambodia, observed, “At Topaz, we tirelessly curate events that spotlight talents, offering innovative, intriguing takes on French cuisine, enriching and tantalizing the culinary journey. Numerous Michelin-starred chefs have joined us to celebrate and impart their knowledge, drawn by our commitment to discovery and self-improvement.” He continued, “At Topaz, our essence is deeply rooted in the celebration of classical traditions that form the backbone of one of the world’s most esteemed cuisines. Our homage to these time-honoured principles is expressed through our unwavering commitment to sourcing the finest ingredients available. We forge lasting partnerships with premier producers and suppliers, spanning from the lush landscapes of France to the vibrant coastlines of Cambodia, ensuring that every dish we serve is a testament to our dedication to culinary excellence. While Topaz proudly embodies the sophistication of French gastronomy, its heart beats with the warmth of Cambodian hospitality. The restaurant is passionately invested in nurturing the talents of the next generation, cultivating the skills of young chefs, managers, and team members. Topaz is more than a restaurant; it is a cradle of culinary education and a beacon of cultural fusion, where the future of gastronomy is shaped with care, respect, and an eye towards innovation.” When next in Phnom Penh experience the art of exquisite dining at Topaz. The culinary masterpieces and elegant ambiance create an unforgettable dining experience. It is no wonder therefore that the Bailliage of Cambodia chose Topaz to host its 2024 Chapitre on May 25th at which Joe Prasobsook Thawilvejjakul, Member of the Conseil d’Administration from Thailand, was the Inducting Officer. Prepared by a Chaîne News Online Staff Writer Researched principally from the Topaz website. E&OE Other Chaîne members at Topaz – Maître Restaurateur Eden Gnean – General Manager – Maître Restaurateur Lina Hak – Director of Operations – Maître Rôtisseur Pov Sopheak – Executive Chef, Topaz Norodom – Maître Rôtisseur Phyra Hem – Executive Chef, Topaz TheCommune Topaz Norodom 162 Preah Norodom Blvd Phnom Penh 12302 Web: topaz.thalias.com.kh Tel: +855 15 821 888 E-mail: reservation.topaz@thalias.com.kh Topaz TheCommune 1st Floor, TheCommune 15 Street 347 Phnom Penh 12151 Web: topaz.thalias.com.kh/venues/topaz-thecommune Tel: +855 15 413 888 E-mail: reservation.topazthecommune@thalias.com.kh POSTSCRIPT Alain Darc (1942-2023) Born into a venerable lineage of chefs, Arnaud’s father Alain Darc was a custodian of culinary wisdom, a treasure trove of skills honed under the tutelage of illustrious French mentors. After a long and illustrious career driven by a mission to promote French cuisine across the globe, “Papa” Darc arrived in Cambodia in 2005 and soon joined the team as Executive Chef at Topaz. Away from the kitchen, he devoted his life to the enrichment of local culinary arts, significantly through his heartfelt work with the NGO “Pour Un Sourire d’Enfant”. Article by: Chaîne Online News [https://newsonline.chainedesrotisseurs.com/story/3329/cambodia-topaz-restaurants.html]

Discovering the Art of Omakase and French Tasting Menus

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As a restaurateur deeply passionate about the culinary arts, I’ve always been fascinated by the nuances that different cultures bring to the dining table. Recently, I found myself reflecting on two distinct yet surprisingly similar dining experiences: the Japanese omakase and the French tasting menu, or “menu dégustation.” Both of these offer a journey through flavor, artistry, and chef expertise, but each does so in a way that is uniquely tied to its cultural roots. The Allure of Omakase My first encounter with omakase was at a restaurant called Tsumamigui in Tokyo. The chef, a master of his craft, stood behind a clear wooden counter with a serene demeanor, wielding his knife with the precision of a seasoned artist. As I sat down, he greeted me with a warm smile and the words, “Omakase shimasu,” essentially asking me to trust him to curate my meal. The experience was a revelation. Each piece of sushi was a masterpiece, meticulously prepared with the freshest ingredients. The delicate flavors of the fish, enhanced by perfectly seasoned rice, were a testament to the chef’s dedication to his craft. I remember the buttery texture of the otoro, the intense umami of the uni, and the subtle sweetness of the ebi. The meal was not just about eating; it was about savoring the moment, appreciating the skill and tradition behind each bite. The Elegance of the French Tasting Menu Contrast this with my experience at Epicure in Paris, where I indulged in a menu dégustation. The evening began with: Potimarron « Sous un air de tartufon, gelée aux noisettes du Piémont, graines de courge rôties et râpé de truffe blanche. » a dish that captures the essence of autumn. The subtle sweetness of the pumpkin, paired with the earthy richness of truffle and the crunch of roasted pumpkin seeds, creates a harmonious blend of flavors. The hazelnut jelly adds a delightful complexity, making this dish a perfect introduction to our menu. Followed the Caviar de Sologne Mousseline de pomme de terre ratte fumée au haddock, croustillants de sarrasin créme aigrelette. This dish showcases the luxurious taste of caviar, paired with a smooth potato mousseline infused with the smoky aroma of haddock. The buckwheat crisps add a delightful crunch, complemented by the tangy cream, creating a perfect balance of textures and flavors. Then, the Noix de Coquilles Saint-Jacques Cuites au beurre de truffe noire et boutons de guêtre, bouillon de champignons infusé à la mousse végétale. These scallops are seared to perfection, bathed in a black truffle butter that enhances their natural sweetness. Accompanied by tender sea beans and a rich mushroom broth infused with vegetal mousse, this dish is a celebration of umami. The fish was a Turbot Sauvage Cuit meunière au poivre de Kampot, salsifis et châtaignes à peine crémées, jus des arêtes caramélisées. The wild turbot is a standout, cooked meunière style with Kampot pepper, lending a gentle heat that complements the delicate fish. Creamed salsify and chestnuts add a touch of earthiness, while the caramelized fish bone jus provides depth and richness. The main course : Dos de Chevreuil Doré au sautoir, poudré aux agrumes, sauce Grand Veneur, betterave cuite au jus de myrtilles et éclats de noix. This venison dish is a true delight, sautéed to perfection and dusted with citrus, creating a vibrant flavor profile. The Grand Veneur sauce adds a rich, gamey depth, balanced by the sweetness of beetroot cooked in blueberry juice and the crunch of walnut pieces. The cheese course: Saint-Nectaire Fermier Le cœur en espuma, la croûte fleurie en crumble. This cheese course features the heart of Saint-Nectaire in a light espuma, with the rind transformed into a delicate crumble. This innovative take on a classic French cheese is both familiar and surprising, offering a unique texture and flavor experience. The pre-dessert : Champagne Rose Aux pétales de rose, pamplemousse, meringue à la violette. This refreshing pre-dessert cleanses the palate with the delicate flavors of rose petals, grapefruit, and violet meringue. It’s a light, floral interlude that prepares you for the final course. Finally, the Délice de l’An Neuf We concluded with the Délice de l’An Neuf, a decadent dessert that perfectly encapsulates the celebration of the new year. Rich, indulgent, and beautifully presented, it’s a sweet note to end the meal on. Reflections and Personal Insights Both omakase and the French tasting menu share a common thread: they are intimate, chef-driven experiences that highlight the best of what the cuisine has to offer. Yet, they do so in ways that reflect their cultural origins. Omakase is often a more interactive experience, with the chef preparing dishes in front of you, explaining the ingredients and techniques as you go. It’s a conversation, a dance between chef and diner that’s both personal and engaging. On the other hand, a French tasting menu is usually more formal, a carefully choreographed performance where each course is designed to lead into the next. The progression of flavors is deliberate, and the presentation is often more elaborate, with a focus on the visual appeal of each dish. As I reflect on these experiences, I realize how they have influenced my approach at Topaz. I strive to bring the same level of passion and artistry to our French cuisine, creating menus that not only highlight the best ingredients but also tell a story. Our new Bouillabaisse de Koh Rong, for instance, is a nod to traditional French bouillabaisse, but with a local twist using fresh Cambodian fish and spices. It’s a dish that represents the fusion of cultures, much like my experiences with omakase and tasting menus. Conclusion In the end, whether you’re savoring a piece of expertly prepared sushi or indulging in a multi-course French feast, what truly matters is the experience. It’s about trusting the chef, embracing the journey, and appreciating the artistry that goes into each dish. I invite you to explore these culinary worlds, to experience the magic of omakase and the elegance of the tasting menu, and to discover … Read more

Enhancing Phnom Penh’s Economic Landscape: The Case for a Convention Center

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By Arnaud Darc Cambodia has seen robust economic growth and significant poverty reduction since the since the beginning of 2010. However, the COVID-19 pandemic temporarily slowed this progress. Despite the challenges, Cambodia managed to reduce its poverty rate significantly and saw a consumption growth among the poorest 40% of households. To sustain and enhance this growth, particularly in the tourism sector, the construction of a convention center in Phnom Penh presents a promising solution. This paper explores the potential benefits, key considerations, and a proposed Public-Private Partnership (PPP) structure for the project. Introduction Cambodia’s economic growth has been commendable, but it faces challenges such as a lack of diversification, modest human capital development, and environmental sustainability issues. The tourism sector, a critical component of Cambodia’s economy, can significantly benefit from strategic infrastructure projects. Building a convention center in Phnom Penh could serve as a catalyst for economic diversification, job creation, and enhanced global competitiveness. Potential Benefits Boosting Business Tourism A convention center can attract international conferences, exhibitions, and business events, bringing in business travelers and increasing tourism revenues. Establishing Phnom Penh as a regional hub for business tourism diversifies the tourism market beyond leisure tourism. Economic Impact Increased visitor spending on accommodation, dining, transportation, and entertainment can stimulate the local economy. The construction and operation of the center can create jobs and boost local businesses. Infrastructure Development The project can drive the development of supporting infrastructure such as hotels, restaurants, and transport facilities, improving overall city infrastructure. Enhanced urban infrastructure benefits both residents and tourists, contributing to the city’s livability and attractiveness. Cultural and Knowledge Exchange Hosting international events promotes cultural exchange and knowledge sharing, benefiting local professionals and academics. It positions Phnom Penh as a city of global significance, fostering international collaborations and partnerships. Key Considerations Feasibility and Planning Conduct a thorough feasibility study to assess demand, potential economic impact, and site selection. Ensure that the convention center’s design and facilities meet international standards to attract global events. Sustainability Implement sustainable building practices and technologies to minimize environmental impact. Develop a plan to manage increased traffic, waste, and energy consumption associated with large events. Marketing and Promotion Develop a comprehensive marketing strategy to promote Phnom Penh as a prime destination for conventions and business events. Collaborate with international event organizers and tourism boards to attract high-profile events. Public-Private Partnerships Engage in public-private partnerships to share investment costs and risks, leveraging private sector expertise and resources. Ensure transparent and efficient management of the convention center to maximize its benefits. Integration with Local Economy Ensure that local businesses and communities benefit from the convention center’s operations. Develop programs to involve local suppliers and service providers in the convention center’s value chain. Proposed PPP Structure Given Cambodia’s low government debt-to-GDP ratio and the high debt ratio of the private sector, it is crucial to structure the PPP to leverage the government’s financial capacity while minimizing the private sector’s resource costs. Build-Operate-Transfer (BOT) Model Government Role Provide initial funding for land acquisition and basic infrastructure. Offer sovereign guarantees or low-interest loans to reduce financing costs. Ensure a streamlined regulatory process to facilitate swift project execution. Private Sector Role Design, construct, and operate the convention center for a defined concession period (e.g., 20-30 years). Invest in the construction and management of the facility, leveraging private expertise. Collect and manage revenue from operations, with a portion shared with the government. Government Incentives Provide tax breaks or subsidies during the initial years of operation to improve project feasibility. Offer lease agreements for the land at favorable terms to reduce upfront costs. Revenue-Sharing Agreement Establish a clear revenue-sharing mechanism that ensures both parties benefit proportionately from the project’s success. Define performance metrics and incentives to ensure high operational standards and financial performance. Blended Financing Approach Utilize a mix of public funds, concessional loans (from international development agencies or financial institutions), and private investment. Explore grants or soft loans from international organizations to reduce the overall cost of capital. Management and Oversight Set up a joint management committee with representatives from both the public and private sectors to oversee the project. Ensure regular audits and performance reviews to maintain transparency and accountability. Implementation Steps Feasibility Study Conduct a comprehensive feasibility study to assess the project’s financial, economic, and social viability. Engage with potential private sector partners early to gauge interest and gather input. PPP Agreement Draft a detailed PPP agreement outlining the roles, responsibilities, risk-sharing, and revenue-sharing arrangements. Ensure legal and regulatory frameworks are in place to support the PPP structure. Stakeholder Engagement Involve key stakeholders, including local communities, businesses, and potential users of the convention center, to build support and ensure the project meets market needs. Monitoring and Evaluation Establish robust monitoring and evaluation mechanisms to track project progress, financial performance, and social impact. Adjust strategies as necessary based on performance data and feedback. Conclusion The construction of a convention center in Phnom Penh holds significant potential to boost the city’s tourism sector, diversify its economy, and enhance its global profile. By leveraging the government’s financial strength and the private sector’s operational expertise, this PPP structure aims to create a successful and sustainable convention center project that benefits Phnom Penh’s economy and tourism sector. This comprehensive approach not only positions Phnom Penh as a prime destination for international business events but also ensures the sustainable development of the city’s infrastructure and economy. It is a strategic move that aligns with Cambodia’s long-term goals of economic diversification and inclusive growth.

The Resilient Bounce Back: Analyzing Cambodia’s Tourism Recovery (2019-2024)

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By Arnaud Darc The COVID-19 pandemic severely impacted global tourism, and Cambodia was no exception. However, the data from 2019 to 2023 highlights a significant recovery trend, especially in air arrivals. This analysis underscores the resilience of Cambodia’s tourism sector and provides insights into the recovery process and ongoing challenges. Introduction Did you know that Cambodia saw a drastic 82% drop in air arrivals from 2019 to 2022? The COVID-19 pandemic disrupted global travel, hitting the tourism industry hard. However, recent data shows a promising recovery. This article delves into the rebound of Cambodia’s tourism sector from 2019 to the first quarter of 2024, highlighting key insights and offering recommendations for continued growth. International Arrivals Overview 2019: Total international arrivals: 6,610,592 Arrivals by air: 4,403,995 2022: Total international arrivals: 2,276,626 Arrivals by air: 791,603 2023: Total international arrivals: 5,453,231 Arrivals by air: 1,866,231 2024 (Q1): Total international arrivals: 1,582,677 Arrivals by air: 641,713 Arrivals by Air Comparison 2019 to 2022: Total air arrivals dropped from 4,403,995 in 2019 to 791,603 in 2022, marking an 82% decrease. 2019 to 2023: Total air arrivals increased to 1,866,231 in 2023 from 791,603 in 2022, a 135.8% increase but still 57.6% below 2019 levels. 2019 to 2024 (Q1): Q1 air arrivals in 2024 were 641,713, reflecting a continued upward trend compared to previous years but still below pre-pandemic levels. Key Insights 1. Impact of COVID-19 The data clearly reflects the severe impact of the COVID-19 pandemic on Cambodia’s tourism sector. The drastic drop in arrivals during 2020 and 2021 highlights the global travel restrictions and reduced consumer confidence. By 2022, there was some recovery, but the levels were still significantly lower than pre-pandemic figures. 2. Recovery in 2023 The substantial increase in 2023 suggests a strong recovery, with air arrivals more than doubling compared to 2022. However, despite this positive trend, the figures remain below pre-pandemic levels, indicating that the sector is still in a recovery phase. 3. Performance of Major Airports Phnom Penh International Airport: Saw a significant increase from 609,667 arrivals in 2022 to 1,365,735 in 2023. Siem Reap International Airport: Experienced growth from 165,180 arrivals in 2022 to 484,742 in 2023, indicating a stronger recovery in the tourism sector. Sihanouk International Airport: Showed more modest gains, reflecting ongoing challenges in attracting tourists. 4. Q1 2024 Trend Phnom Penh International Airport: Arrivals increased from 339,291 in 2023 Q1 to 431,264 in 2024 Q1. Siem Reap Angkor International Airport: Arrivals increased from 138,046 in 2023 Q1 to 206,788 in 2024 Q1. Sihanouk International Airport: Arrivals slightly decreased from 4,245 in 2023 Q1 to 3,661 in 2024 Q1. Conclusion The data underscores the resilience of Cambodia’s tourism sector, rebounding strongly in 2023 and continuing to grow into the first quarter of 2024. However, the gap between the pre-pandemic year (2019) and the latest year (2024) highlights that the sector is still in recovery mode, with ongoing efforts needed to reach and surpass previous peaks. The significant increase in air arrivals in 2023 and Q1 2024 is a positive sign, indicating renewed interest and confidence in traveling to Cambodia. The Cambodian government’s proactive measures, such as implementing rigorous health protocols and launching marketing campaigns, have played a crucial role in reviving tourist confidence. Moving forward, continued focus on enhancing safety, promoting the country’s attractions, and supporting the tourism infrastructure will be essential to achieving full recovery and sustained growth in Cambodia’s tourism sector. Analyzing Tourist Arrivals and Angkor Ticket Sales from 2019 to May 2024 The provided report by the Authorities offers a detailed analysis of tourist arrivals and ticket sales for the Angkor complex from 2019 to May 2024. The data reveals significant changes in tourism patterns, highlighting the impact of the COVID-19 pandemic and the subsequent recovery period. Here are the key points and insights from the report: Tourist Arrivals Overview 2019 (Jan-May): Total international arrivals: 1,117,831 Angkor ticket sales: High volume (exact numbers not specified) 2024 (Jan-May): Total international arrivals: 472,258 Angkor ticket sales: Significant decrease compared to what is estimated in 2019 Key Insights 1. Impact of COVID-19 The data shows a dramatic decrease in tourist arrivals and Angkor ticket sales in 2020 and 2021, reflecting the global impact of the COVID-19 pandemic. By 2024, there is a noticeable recovery, but levels are still below pre-pandemic figures. 2. Recovery in 2024 There has been a substantial recovery in tourist arrivals and Angkor ticket sales in 2024 compared to 2022 and 2023, although the numbers remain significantly lower than in 2019. 3. Detailed Country Analysis (Jan-May 2024 vs. Jan-May 2019) USA: 49,255 arrivals in 2024 compared to 80,425 in 2019, a decrease of 38.76%. UK: 44,607 arrivals in 2024 compared to 60,073 in 2019, a decrease of 25.75%. France: 41,819 arrivals in 2024 compared to 52,303 in 2019, a decrease of 20.04%. South Korea: 40,666 arrivals in 2024 compared to 74,587 in 2019, a decrease of 45.48%. China: 33,293 arrivals in 2024 compared to 409,479 in 2019, a decrease of 91.87%. 4. Countries with Notable Changes Spain: Relatively stable with only a 3.74% decrease. India: Slight decrease of 8.22%. Indonesia: Notable increase of 5.09%. 5. Angkor Ticket Sales Overall, there has been a 58% decrease in Angkor ticket sales from January to May 2024 compared to the same period in 2019. Significant drops in ticket purchases by tourists from Thailand and Vietnam, with only 2% of Thai tourists and 4% of Vietnamese tourists buying tickets to Angkor in 2024 compared to 18% and 9%, respectively, in 2019. French tourists have the highest percentage of ticket purchases to Angkor at 91%. Important Points Overall Ticket Sales: As of May 2024, ticket sales to Angkor are down by 58% compared to the same period in 2019. Countries with Minimal Decline: Spain and India show less than a 10% decrease in Angkor ticket sales. Increase in Sales: Indonesia has seen a slight increase in ticket sales. Thai and Vietnamese Tourists: A significant decline in the percentage of these tourists purchasing Angkor tickets. French Tourists: … Read more

A Taste of Tradition: Kuy Teav Khor Kor at Malis Phnom Penh

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There’s something profoundly comforting about a bowl of Kuy Teav Khor Kor, especially when enjoyed in the serene ambiance of Malis Phnom Penh. Nestled in the heart of the city, Malis offers a culinary journey that feels like a warm embrace from a beloved old friend. Today, I want to share a personal favorite: the Beef Stew Noodle Soup, or Kuy Teav Khor Kor. A Culinary Gem in the Heart of Phnom Penh Malis Phnom Penh is more than just a restaurant; it’s a celebration of Cambodian cuisine. Walking through its doors, you’re immediately greeted by the harmonious blend of contemporary elegance and traditional charm. The gentle hum of conversation, the clinking of glasses, and the soft strains of Khmer music set the stage for a dining experience that’s as memorable as the food itself.   The Dish That Speaks of Home Kuy Teav Khor Kor is a dish that evokes a sense of home and nostalgia. The first time I had it at Malis, I was transported back to simpler times. The rich aroma of slow-cooked beef, mingling with the fragrant spices, filled the air. It’s a scent that instantly makes you feel at ease, like a warm blanket on a chilly day. Bread, Not Noodles: My Preferred Twist While Kuy Teav Khor Kor is traditionally served with noodles, there’s an option that I find even more delightful: enjoying it with bread instead of noodles. This preference transforms the dish into something uniquely satisfying. There’s something incredibly rewarding about dipping a piece of crusty bread into the rich, flavorful broth. The bread, warm and slightly toasted, soaks up the stew, each bite bursting with the robust flavors of the beef and spices. This local twist adds a different texture and a new dimension to the eating experience. The crusty exterior of the bread contrasts beautifully with the tender beef and the smooth, hearty broth, making each bite a delightful combination of textures and flavors. A Feast for the Senses As I take my first bite, I’m struck by the depth of flavor. The beef, tender and succulent, melts in your mouth. There’s a subtle sweetness from the carrots and onions, balanced by the earthy notes of star anise and cinnamon. Every mouthful is a harmonious blend of textures and tastes – the crunch of fresh bean sprouts, the silky smoothness of the broth, and the satisfying chew of the bread. The garnishes add another layer of complexity. Fresh basil leaves, a squeeze of lime, and a dash of chili create a vibrant explosion of flavors that dance on the palate. It’s a dish that engages all the senses – the sight of the beautifully presented bowl, the smell of the fragrant broth, the sound of the bustling restaurant, the taste of perfectly balanced flavors, and the comforting warmth of the soup in your hands. Crafting the Perfect Kuy Teav Khor Kor Making Kuy Teav Khor Kor is an art that requires patience and a deep understanding of flavors. Here’s a glimpse into how this beloved dish is crafted at Malis: 1. The Broth: The heart of Kuy Teav Khor Kor is its rich and flavorful broth. It begins with beef bones, which are roasted to enhance their flavor before being simmered for hours with a blend of aromatic spices like star anise, cinnamon, cloves, and black cardamom. This slow cooking process extracts deep flavors and results in a broth that’s both robust and nuanced. 2. The Beef: Tender chunks of beef are browned to develop a rich flavor, then simmered in the broth until they’re melt-in-your-mouth tender. The beef absorbs the spices from the broth, creating a harmony of flavors in every bite. 3. Vegetables: Carrots, daikon radish, and onions are added to the stew, infusing it with their natural sweetness and adding depth to the broth. These vegetables also soak up the flavors of the spices, making them a delightful part of the dish. 4. Herbs and Spices: A blend of herbs and spices, including garlic, ginger, and shallots, are sautéed to release their flavors before being added to the broth. This mixture creates a fragrant base that elevates the overall taste of the soup. 5. Garnishes: Fresh herbs like basil and cilantro, bean sprouts, and lime wedges are essential for adding freshness and brightness to the dish. A dash of chili paste or fresh chilies can be added for those who enjoy a bit of heat. Reflections on a Culinary Journey Eating Kuy Teav Khor Kor at Malis is more than just a meal; it’s an experience that brings people together. It reminds me of breakfast with my father Alain Darc, where food is the centerpiece and every bite tells a story. It’s a dish that speaks of tradition and love, of time-honored recipes passed down through generations. In the heart of Phnom Penh, Malis stands as a beacon of Cambodian culinary heritage. Every visit feels like coming home, and every dish is a tribute to the rich tapestry of flavors that define our cuisine. If you ever find yourself in Phnom Penh, I highly recommend a visit to Malis. Sit down, take a moment to breathe in the fragrant aromas, and let the flavors of Kuy Teav Khor Kor transport you to a place of warmth and comfort. A Dish Worth Savoring Kuy Teav Khor Kor at Malis Phnom Penh is more than just food; it’s a journey through the heart and soul of Cambodian cuisine. It’s a reminder of the power of food to bring people together, to create memories, and to celebrate tradition. So next time you’re looking for a dish that’s both comforting and rich in flavor, look no further than this beef stew soup with a side of crusty bread. It’s a taste of home, a taste of tradition, and a taste that will stay with you long after the last bite.” “by Arnaud Darc” Engage with Us Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here Make … Read more

“C’est Délicieux” : British sin and gourmandise with Khéma’s Afternoon High Tea and new croissants

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If you’re looking for a truly British experience, look no further than Khéma’s Afternoon High Tea! Indulge in a delicious selection of rich delicacies accompanied by wonderful teas, served in the refined style to which Khéma has accustomed its customers.  Origins The origins of British afternoon tea go back to the seventh Duchess of Bedford in England, Anna Maria Russell. In the early 1800s, she developed the habit of serving tea and cakes in the late afternoon to avoid that sinking feeling you get when you’re on your own while the servants are busy preparing the main meal, traditionally served at 8pm. In those days, late meals were a real treat and something only the rich could afford. This elegant step between two more substantial meals was of course only served to those with time to spare, and its British distinctiveness lay in the fact that it was almost invariably accompanied by tea. The Tea Drop loose leaf selection is packed with the best of British, including the iconic Earl Grey and English Breakfast, as well as teas from all over Asia, such as the vibrant Oolong Rose, the exotic Oriental Jasmine, the zesty Lemongrass and Ginger, the invigorating Pure Peppermint, the sweet Cherry Blossom, and from other countries, such as the tangy Kiwi Berry, the fruity Fruits of Eden, and the calming Pure Chamomile. In contrast to the very aristocratic Afternoon Tea, the British High Tea was a more working-class affair, developed at the height of Britain’s industrialisation and urbanisation. It was a substantial meal designed to satisfy the nation’s hungry workers at the end of a hard day’s work and therefore focused on savoury, hearty dishes such as cold meats, cheeses and numerous baked goods.  When the price of sugar fell after the Napoleonic Wars, sweet dishes also played an important role, and people loved them! And finally, we come to the divine delights of Devon Cream Tea. This incredible treat first appeared in the mid-1900s and single-handedly made a star of scones! A dense, crumbly flat cake made from dried fruit, scones are then topped with thick layers of jam and whipped cream or ‘clotted’. The perfect marriage of sin and simplicity! A chance to indulge without being too greedy – British pragmatism at its best.  Only in Khéma  In keeping with this wonderful tradition, Khéma’s customers are treated to the most delicious homemade macaroons, petits fours, pastries, a refreshing vegetable bouchée, mini quiches lorraine, and many other sweet and savoury frivolities to discover. And all of this is accompanied by one of Khéma’s finest teas. And for a moment of pure style and indulgence, why not opt for a glass of Champagne or even a good glass of white wine at Khéma to accompany this special moment? You’ll be thrilled to know that Khéma’s Afternoon Tea is served daily between 2pm and 5pm! The price per person is just $12++, which is an absolute steal!  Khéma’s new croissants  We’ve got some amazing news to share! The new breakfast menu at Khéma is now open for business, and it’s got some truly incredible new delicacies on offer. The brand is already renowned for the freshness of its viennoiseries, and now it’s taking things to the next level with a totally new line-up of croissants! We can’t wait to try some of the delicious new items on the menu! Our favourite new additions include the traditional ham and cheese croissant, the smoked salmon and cheese croissant (such a tasty surprise!), the tomato, mozzarella and pesto croissant (a true delight from Italy), and last but not least, the egg and avocado croissant – the ultimate in breakfast indulgence! Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Make a Reservation at any Khéma with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website   

LifeStyle & Phnom Penh: TheCommune, brand new haven of serenity and greenery in Toul Kork district

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Ideally located in the fast-growing Toul Kork district of Phnom Penh, TheCommune is a mixed-use development featuring shops, restaurants, offices and residential properties. Built around a vast central courtyard surrounded by giant trees, The Commune offers a unique concept based on a contemporary design that is also environmentally friendly. TheCommune at Toul Kork   Meaning “soil hill” in Khmer, Toul Kork is an exciting new residential suburb to the north-west of the centre of Phnom Penh. It is becoming increasingly popular. Now considered as Phnom Penh’s second most fashionable residential area after Chamkarmon, Toul Kork is particularly well-known for its considerable development in recent years. Indeed, Toul Kork is booming as the number of villas and boreys is increasing, and with them, so is the number of businesses, shops, luxury residences and office complexes.  Thanks to its growing attractiveness, many Cambodian families are now choosing this charming suburb as their new home. What’s more, land values are still affordable compared with those in BKK, for example, making it an even more attractive option. In recent years, the number of mixed-use developments has increased significantly in this part of the capital. These include the Gateway, TK Square and the amazing Phnom Penh City Centre (PPCC), and of course one of the most recent, TheCommune.   TheCommune project  TheCommune is an amazing place to live and work. Its unique, mixed-use infrastructure offers a superb campus-style environment thanks to a unique concept built around a modern design, a central courtyard planted with trees, and integrated facilities and services (shops, upmarket serviced flats, parking and a large catchment area).  Although the original brief called for a high-density tower, the developers eventually decided to create a complex of six smaller buildings that better reflect the traditional design of the Cambodian city. Here, TheCommune preserves a unique traditional yet contemporary profile while investing in the birth of a neighbourhood with community ambitions. Each unit is surrounded by wooden glazing and louvres, another nod to local ingenuity, allowing each resident to adjust their ‘privacy level’ and ventilation. Furthermore, the expansive open spaces and community spirit that prevail here facilitate the celebration of traditional events in the Khmer calendar in a convivial atmosphere. For instance, the New Year’s Eve event, which was a resounding success last April, exemplifies this.  Khmer tradition in a contemporary tree-lined space  The circular layout of this amazing project is inspired by traditional Cambodian villages and is built around a central courtyard surrounded by fruit trees. This fantastic communal space is a breath of fresh air in the world of large tower blocks, breaking down the impression of anonymous corridors and making residents feel at home. At The Commune, every resident comes home to a calm and friendly atmosphere through this huge open courtyard surrounded by shops, cafés and restaurants. Since its opening, TheCommune has been absolutely flying off the shelves with locals and expats alike, thanks to its huge reception area and one-of-a-kind charm! A wonderful escape for those who crave calm after a day in the vibrant heart of Phnom Penh.  Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website   

Malis & Recipe : Famous and traditional Khmer Prahok Ktis

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This incredible dish is made with Cambodian fermented fish, kroeng, minced pork, pea eggplant, chili and coconut milk. It’s a true signature Malis dish, served fresh with crispy vegetable and rice crackers. This Malis recipe is truly unique and we highly recommend trying it in our beautiful venue! However, if you’re the kind of person who loves to cook and try new recipes, especially those that are a little bit different, you can absolutely make a prahok in your kitchen with a little patience and attention to detail. There are so many incredible recipes for prahok, this amazing fermented fish paste that is so popular in Cambodia! For those who like spicy dishes that are a little more sophisticated than the simple prahok made with fish, a little brisket and eggs, here is a recipe for prahok ktiss, a more difficult dish but so delicious! The proportions and ingredients are given as a guide, so you can adjust them to suit your own tastes! This recipe is perfect for two to three people! Ingredients  200 grams fish brine  500 grams pork belly  200 grams Prahok (available in all markets)  100 grams dried prawns  600 ml coconut milk  5 grams lemongrass  100 grams red chillies  5 grams garlic  200 grams tamarind  200 grams sugar  1 teaspoon salt  Assorted fresh vegetables: green beans, aubergine, cucumber and others to taste  Preparation  Crush the fish and prawns into crumbs with a pestle.  Mix the prawns and fish together and leave to rest.  Cut the pork into pieces  Clean the chillies and crush in a pestle with the lemongrass  Mix the water with the ripe tamarind and collect the juice  Fry the chillies  Cook 300 ml of coconut milk, add the chillies and stir gently, leaving the mixture to cook over a medium heat.  Add the pork to the mixture, stir gently and leave to cook.  Add the prawns and fish to the mixture  Stir until the mixture is smooth, then add the Prahok  Add sugar and salt and add 300 ml coconut milk and leave to cook moderately for 10 minutes.  Add the tamarind juice and cook for a further five minutes.  Serve with white rice and a selection of fresh, uncooked vegetables  Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Malis : Experience Living Khmer cuisine. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website   

Khéma Pasteur & Chan Sopheak: “Every day, each customer, a new and beautiful story”

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Former student at the NGO Pour un Sourire d’Enfant, Chan Sopheak reminds us that the road to success can sometimes be long and full of pitfalls, but that “nothing is impossible”. Born into a large, modest family, the 34-year-old Cambodian is now the manager of the Khéma Pasteur restaurant in Phnom Penh. For him, his job is a real passion. In his spare time, Sopheak researches the web to acquire new notions about menu creation and design in general. He’s a true enthusiast! “During my studies, I used to walk around the city and see what was going on in restaurants. “I didn’t necessarily know the jobs of the people who worked there, but I loved admiring the way they expressed themselves to the customers and the art of serving,” he shares with a smile. On his days off, when he’s not playing football with his former classmates, he gets on his bike and ventures out on the trails of Oudong mountain or along the roads of Kirirom.  A challenging but rewarding childhood  Chan Sopheak’s childhood was a challenging one, but it also taught him many valuable lessons. He worked as a ragpicker with his six brothers and sister on the site of the old landfill site in the Steung Meanchey district, where he lived with his whole family. Every day, he would fill his bag with rubbish to collect a few thousand riels, which he used to provide for his family.  In 2000, I was working on the landfill and I was lucky enough to meet Papi and Mamie, the founders of the Association pour un sourire d’enfant (PSE).  “When the landfill was closed by the authorities in 2009, we were still collecting waste, but this time in the capital, near the Wat Phnom roundabout. I remember the day I was sitting on a bench with my brother and saw a Cambodian man conversing in English with some foreigners, opposite the Sunway hotel. It was incredible! I didn’t understand what he was talking about, but I was in awe of his incredible ability to communicate in a foreign language!”  Back in the classroom, the teachers really helped me to learn the language, which has helped me a lot on my way to my current job,” he recounts with a smile. The young Cambodian studied at PSE for 12 years and chose the tourism and catering school route, which was the perfect fit for him. Sopheak had the incredible opportunity to complete several work placements at the Lotus Blanc, the NGO’s former training restaurant. The Khéma trigger    After graduating, Sopheak landed two jobs. He was thrilled to be working at Samba Brazilian Steak House during the day and at T-Bone Steak Box in the evening. For him, it was an incredible experience that allowed him to learn new skills thanks to the interaction with staff from different backgrounds.  In June 2014, he left to join the Thalias Group, where he took up the position of supervisor at the former Khéma Bassac, then located at Aeon Mall I. His role was to control service operations and daily tasks essential to the smooth running of the establishment, which was a great opportunity for him. He was also in charge of managing the wine stock, which was a real highlight of the role. Not long after that, he joined Khéma Rue Pasteur as an assistant. He was really inspired by the work and exemplary attitude of Lina Hak, who was in charge of Khéma at the time. He wanted to become a manager of the restaurant, so he was really excited to be able to learn from her.   “At the beginning, I was constantly taking notes to improve communication with the various departments and, of course, with the customers. Sopheak spent six incredible years rising through the ranks before taking up the position of restaurant manager. He says he is passionate about his work and never gets bored. “Thalias offers both internal and external training, which is great because it means I can develop my skills in different ways.’ There’s no such thing as routine! Every day I discover new aspects of the business, I deal with problems that are sometimes unexpected, so I’m constantly learning new skills!”  Going the extra mile  Sopheak is full of optimism about the future, despite having faced a few challenges along the way. He says, “During my career, I’ve met a lot of very different people and we don’t necessarily think in the same way, but that’s what makes life interesting!“ So you get to adapt to everyone and find a way of communicating without it affecting your work or your relationships – how cool is that? “Today, I absolutely love interacting with the people around me! That’s why I chose this sector. When I see all these people in the establishment, employees and customers, I feel so happy! ”.   Gastronomy is a rigorous discipline that is not always easy to master, and Sopheak is embracing the challenge: “When Khéma opened on Rue Pasteur, there were a lot of foreigners coming to eat. So we decided to change our menu to attract more Cambodians and give them the opportunity to discover French products such as cheeses, charcuterie and wines. Now, 80% of our clientèle are Cambodians, so our menu has evolved really well, satisfying local tastes while continuing to offer Western dishes. When asked about his future plans, Sopheak is full of ambition. He says, “One day, I’d like to be in charge of the different Khemas and in turn train the younger generations ”. And finally, he says he also wants to teach the children of the PSE association to “help them reach new horizons and pursue their dreams”.  His Made In Khéma recommendations   If you walk through the doors of Khéma Pasteur and would like to try one of his favourite dishes, you’re in for a treat!  For breakfast, he loves to enjoy “Eggs Royale”, poached eggs with salmon gravlax accompanied by a toasted muffin topped with a creamy hollandaise sauce.  For lunch, … Read more

Interview & Thalias : Stefan Preese, Topaz TheCommune, a “French haute cuisine restaurant with Cambodian inspiration”

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Stefan, Project Manager at Thalias Hospitality, discusses his latest project, Topaz TheCommune: a French haute cuisine restaurant located in Toul Kork Tell us about your background I have extensive experience in construction, project management and design for hotels and restaurants. I came in Cambodia 31 years ago and I also worked in Thailand and Singapore in the same field. My first project with Thalias was Malis Siem Reap, and my last is Topaz TheCommune.   How long did the project Topaz TheCommune take?   The design process began in 2022 and ended in December 2023. The first step was a consultation with the contractors to ensure we were achieving the desired outcome within the set budget through effective value engineering. How many people were involved, including contractors?  The main contractor for this project is Redfurnesse. They specialize in high-end interior fit-out in Cambodia for 30 years. In addition, we had a MEP contractor, kitchen specialists (cold room, inox and equipment suppliers), furniture and IT suppliers. There were eight contractors in total.   Did the project face any challenges?  Every project has challenges. Topaz TheCommune was an enjoyable challenge, because we had to build everything from scratch on a blank canvas.   What was the initial idea for this project?   We are delighted with Topaz Norodom, but we wanted to take it to the next level. We wanted to take Topaz Norodom and make it more elegant and refined. Topaz TheCommune is an evolution, a step forward.  Tell us about your design perspective  The design is intended to create Topaz TheCommune as an extension of someone’s house, with a distinctive wooden framework reminiscent of traditional homes. This includes dark fine wood grains, concave wood and a herringbone wooden floor. We designed two walls to make our place unique – in a meeting room and on the entrance of the restaurant. We used texture spray paint with an olive tree sculpture made with cement. Regarding the restaurant, for the comfort of our guests, we have installed smart lighting and custom 100% wool Axminster carpets. Each room has custom made furniture and double glazing to save on energy consumption. One of the Topaz signature is our BERNARDAUD plates, which are porcelain made in France.  How many dining rooms are there?  The Commune has three dining areas: the Burgundy Room, Champagne room, and Alsace room. Saint-Emilion is our exclusive wine room for special occasion. Each room can be set up with many possibilities as a dining room, conference room or meeting room. In the top of that, we arrange a large and comfortable lounge area. Our wine cellar is set up in a very inspiring space, which we named “Saint-Emilion”. Our sommelier, Seyha HAK, who is one of the best in Cambodia, is here to guide you in your wine experience. This cellar is for wine education and customers can see, taste, and then buy the bottles at their own pace in a comfortable lounge with expert advice and recommendations from our sommelier. This is an original concept intended to educate the next generation of wine lovers.  What inspired you to draw upon Khmer culture for this project?  Our décor is heavily influenced by the beauty of Khmer culture. At the entrance, you’ll be greeted by a unique design inspired by the graceful hand gestures of the Apsara dancers, a key part of Kbach Angkor performances. This design reflects the spirit of the Topaz brand logo, with the movement of the hand that represents the word “flower” in Apsara dance. The hand Step into the Champagne room and discover another cultural creation! Here, our design draws inspiration from the impressive stone carvings that adorn the walls of Angkor Wat, Angkor Thom, and Bayon Temple. These carvings depict various aspects of life during the Khmer empire: Grand buildings: Representing the power and wealth of the Khmer people. A kitchen scene: Offering a glimpse into everyday life for ordinary people. The tree of birds: A symbolic image of nature’s abundance. By incorporating these cultural elements, we create a beautiful connection between the rich history of Khmer culture and the values of the Topaz brand.   For the Cambodian aspect, it’s a generational talent. Topaz is dedicated to bringing excellence to the next generation of young chefs, managers, and team players. This may be close to the perfection quest of magnificent Cambodian traditional dancers, whose hands motions are close to perfection. “Finally, it’s a French restaurant with a distinct Cambodian je ne sais quoi.”  Finally, are you fully satisfied with this project?  I am extremely satisfied. We’re just finalising a few details, but I’m proud to say this is a great accomplishment. It’s not just about the design; it’s also about following the move of Topaz and how this famous brand sublimates French haute cuisine today and takes great care of his customers. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks. Discover More: For a deeper dive into our culinary universe. Visit Our Website